I am sure anybody who has been/visited South India and especially the temple town of Kumbakonam will not have missed the flavourful dish called as Kadappa. Veggies & lentils sizzle in onions & tomatoes and are merrily spiced up with fennel, coriander seeds and coconut. Carrots & beans can also be part of this dish and it is a perfect partner-in-crime for tiffins like dosa & idlis. Rice & chapatis also were great with this versatile dish. I call it versatile because it can be played around to suit your palate. Make it with or without tomatoes, Add a dash of lemon juice instead of tomatoes or spice it the way your taste buds clamour for, the dish gets a happy reception. The protein packed mung and the goodness of potatoes meant that my daughter was mighty happy with her lunch of kadappa & idlis.
What's in it :-
For the gravy :-
- Mung Dal/ Dehusked mung bean/ Paasi paruppu - 1 cup - cooked & roughly mashed
- Potatoes - 2 - boiled,peeled & mashed
- Onion - 1 large -sliced
- Green Chillis - 3 to 4 - to taste - halved & slit in the middle
- Garlic - 2 to 3 pods - chopped
- Turmeric Powder - a pinch or two - optional
- Curry Leaves - a few
- Salt - to taste
- Water - as required
For the paste :-
- Roasted Bengal Gram /Fried Chana /Pottu kadalai - 1 tbsp
- Fennel Seeds - 1 tbsp
- Coriander Seeds - 1 tsp
- Tomato - 1 (small)
- Grated Coconut - 1/4 cup
For tempering :-
- Oil - 1 tbsp
- Whole spices like Bay leaf , Cinnamon , Clove , Cardamom - to taste
- Mustard seeds - 1 tsp
Grind all ingredients for the paste with little to a slightly coarse mix and keep it aside. I have used tomato in the dish by grinding it to a paste with other ingredients, you can alternatively chop them to pieces and saute along onions.
Keep the lentil & potato cooked & mashed.
In a wok, add oil and let the mustard seeds crackle. Now add the whole spices and stir fry for a few minutes . Add the garlic, green chillis & curry leaves and as the garlicky aroma wafts all over, tip in the onions and saute till it turns fine pink . At this point add the ground paste and stir fry with little water till the raw smell evaporates.
Finally add the mashed lentils & potatoes with enough water and bring it to a boil.
Let it simmer till it reaches the desired consistency and take off flame.
Garnish with coriander leaves. Serve hot !
Linking this dish as well as Plum-Green Pepper-Walnut Dip to Ayeesha's Iftar Moments
Also this dish is off to Susan's MLLA # 37